Colorful and full of texture and flavor, this roasted beet and orange salad is a delicious side dish to serve alongside your favorite meals. Made with arugula and topped with feta cheese and walnuts, this vibrant salad is sure to become your favorite thing!
Preheat the oven to 400 degrees Fahrenheit. Place the beets in a greased baking dish and cover with olive oil. Bake for 40 minutes or until tender. Remove from oven and set aside.
While the beets are roasting, place all the ingredients for the dressing in a small bowl and mix to combine.
Once the beets are done, Add the arugula to a large bowl. Pour half the dressing over the arugula and toss to coat.
Top the salad with roasted beets, oranges, walnuts, and feta cheese crumbles. Then pour the remaining dressing over the salad. Serve and enjoy.
Notes
This salad is best served when made.
Make this recipe vegan by swapping the honey in the dressing for maple syrup, and skip the feta.
The arugula can be swapped for other greens like romaine lettuce or baby spinach.
Let the beets cool a little before tossing with the other ingredients. If they are too hot, the arugula will wilt.
To toast walnuts - The walnut pieces can be toasted in the oven on a sheet pan or on the stovetop. To toast in the oven, lay the walnuts on a sheet pan and place them in a preheated oven of 350 degrees Fahrenheit. Toast for 8-10 minutes. To toast on the stovetop, add walnuts to a non-stick skillet and allow to toast on medium heat for 4-5 minutes.